That vegetable oil is just "Crisco" added to the commerical brands to make it spread easy & to mix up the peanut oil to keep it from separating. Then they add a flavor enhancer to make it taste more like "peanuts"
They said I was the first person to ask for lard or leaf fat in years. They used to make lard for sale, but people were scared off from using it. That was the only use for the leaf fat, so it was discarded. One of the young workers asked what the lard was used for? She said she would try to render some & try it.
Thanks all, I read all the suggested material & posts. I think the dark cane sugar may be the closest to what I had.
I found an old time Dark Cane Syurp, Alaga brand. I mixed 1/4 cup of it with 1 pound of Smucker's smooth natural peanut butter. It is as close as my memory of the taste that was 65 years ago. I may experiment with the amouts & maybe add some brewers yeast.
I have never liked the "crisco" style of the commerical peanut butters.
A couple of restaurants in Myrtle Beach started advertising "West Virginia style hot dogs", not sweet enough, but will do. They have mustard, chili, onions, & cole slaw. None of that relish or sour kraut stuff.
I see on TV that in NY they get a bun, weiner, & squirt of mustard & call it a hot dog, YUK !
I use lard to make pie crusts & biscuits I could not find any real lard, just the room temp shelf stuff that has a "50 year expiration date". I found a butcher shop in the area that did hogs. I ask them for some leaf lard & they said they threw it away, but would save me 5 pound from the next hogs. They charged me $.50 a pound. I put it in a crock pot at the low setting. As the fat melts I spooned it out into muffin tins that were about 1/3 cup, Do not let it get hot enough to burn or scorch. That was the amount I usually needed. I froze them & then wrapped the individual lard cakes in plastic wrap & shrunk wrapped them in about 1 pound packs. As I use the 1 pound of lard, I get another 1 pound pak from the freezer & put it in the fridge. It keeps for about a year, usually gone before that occurs.
The color of the surplus peanut butter was darker than plain peanut butter. I have tried brown sugar, molasses, & honey. None of these give the taste or testure. Vegative oil is what makes up about 30% of todays commerical peanut butter.